In medium saucepan over medium heat, add barley and cook, stirring, until lightly toasted, about 4 to 5 minutes. Pour in broth - bring to a boil, cover, reduce heat and simmer until the barley is tender and liquid has been absorbed, about 45 minutes. Remove from the heat and set aside.

Preheat oven to 375 degrees.

In a large skillet, add sausage and onions - cook over medium heat, stirring to crumble sausage, until the onions are tender and sausage is browned. Stir in cooked barley and parsley - season to taste with salt and fresh ground black pepper. Scoop the mixture into 4 ramekins lightly coated with nonstick spray. Break an egg over each serving and season each with salt and pepper. Place into the oven and bake until the eggs are set, about 10 to 12 minutes.

JoeDo you think these would work OK as a make ahead breakfast? Like if I made some Sunday night and then took then reheated them for breakfast during the week? I need protein in the morning so I'm always looking for something other than peanut butter toast!